Description

Lamb Hyderabadi Salan is a rich and flavorful Indian curry featuring tender bone-in lamb pieces simmered in a spicy, tangy gravy made with toasted peanuts, sesame seeds, and coconut paste. This aromatic dish is enhanced with yogurt and tamarind pulp, creating a classic Hyderabadi specialty perfect for serving with rice, naan, or roti.

Ingredients

Main Ingredients

800g lamb (bone-in pieces)
3 large onions, thinly sliced
2 tablespoons ginger-garlic paste
1/2 cup yogurt
3 tablespoons oil
Salt, to taste

Spices and Flavorings

1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala
1 tablespoon tamarind pulp
2 green chilies, slit
Fresh cilantro leaves, for garnish

Ground Paste

2 tablespoons peanuts
1 tablespoon sesame seeds
2 tablespoons desiccated coconut

Cook Mode Prevent your screen from going dark

Instructions

Prepare the ground paste: Heat a small pan and toast the peanuts, sesame seeds, and desiccated coconut until fragrant and lightly browned. Transfer to a blender and add a little water to blend into a smooth paste. Set aside for later use.
Sauté the onions: In a heavy-bottomed pot, heat the oil over medium heat. Add the thinly sliced onions and cook slowly until they become golden brown, stirring frequently to prevent burning. Add the ginger-garlic paste and sauté for another 2 minutes to release its aroma.
Brown the lamb: Add the bone-in lamb pieces to the pot and sear them thoroughly until all sides are nicely browned, sealing in the flavors. This step also builds the base flavor for the curry.
Add spices and salt: Sprinkle in the turmeric powder, red chili powder, coriander powder, and salt. Mix well to coat the lamb evenly with the spices.
Incorporate the ground paste and yogurt: Stir in the prepared peanut, sesame, and coconut paste, cooking it with the lamb for about 5 minutes. Then add the yogurt, mix thoroughly, and cover the pot. Reduce the heat to low and let it cook gently for 45 to 60 minutes until the lamb is tender and the flavors meld together.
Add tamarind and finish the curry: Stir in the tamarind pulp and garam masala. Cook uncovered and allow the gravy to simmer for another 10 minutes until it thickens to a rich consistency.
Final touches: Add the slit green chilies and chopped fresh cilantro. Stir to combine and let the curry rest off the heat for a few minutes to let the flavors meld even further.
Serve: Serve the Lamb Hyderabadi Salan hot alongside steamed rice, naan, or roti for a delicious meal.

Notes

To enhance the flavor, use bone-in lamb pieces as they provide more richness to the curry.
Adjust the spice levels by modifying the amount of red chili powder and green chilies according to your heat preference.
Slow cooking on low heat is crucial to achieve tender lamb and well-developed flavors.
Fresh tamarind pulp is preferable, but you can substitute with tamarind concentrate diluted with water if necessary.
This curry pairs beautifully with plain basmati rice or Indian breads like naan or roti.